Turkey Meatballs & Zoodles: A Light and Flavorful Take on Classic Comfort Food
A lightened-up Italian-style dinner that’s bursting with flavor, these Turkey Meatballs & Zoodles combine juicy, oven-baked meatballs with fresh spiralized zucchini noodles and a savory marinara sauce. High in protein, low in carbs, and made with clean ingredients—this easy weeknight meal is gluten-free, perfect for meal prep, and loved by the whole family.
Instructions
- Prep the meatballs: In a bowl, combine ground turkey, egg, Parmesan, almond flour, garlic, Italian seasoning, salt, and pepper. Mix well and form into 12–14 meatballs.
- Bake the meatballs: Preheat oven to 400°F. Place meatballs on a parchment-lined baking sheet and bake for 20–25 minutes, or until golden and cooked through.
- Sauté the zoodles: Heat olive oil in a skillet. Add zucchini noodles and sauté for 2–3 minutes until slightly tender but not mushy. Season with salt and pepper.
- Warm the marinara: In a small saucepan, warm the marinara over medium heat.
- Assemble: Plate the zoodles, top with turkey meatballs, spoon over marinara, and garnish with basil.
Notes
Secret Tips for the Best Turkey Meatballs & Zoodles
- Use Dark Ground Turkey for Juicier Meatballs: Lean ground turkey breast is great for keeping things light, but a mix that includes a little dark meat (93/7 ratio) adds more moisture and flavor without sacrificing nutrition.
- Don’t Overmix the Meatball Mixture: Mix until just combined—overmixing makes the meatballs dense. For tender, juicy results, use your hands or a fork to gently fold the ingredients together.
- Grate Onion into the Meatballs: Instead of chopped onions, grate them. This releases more moisture and blends seamlessly into the turkey, helping with tenderness and flavor.
- Pat Dry the Zoodles Thoroughly: Whether using fresh or thawed frozen zucchini noodles, always pat them dry with paper towels before sautéing. This helps prevent a watery sauce and keeps the texture just right.
- Add Zoodles Last to Avoid Sogginess: Toss the zucchini noodles into the skillet only in the last couple of minutes. They need minimal heat—overcooking leads to mushy noodles.
- Bake Instead of Frying for Easy Clean-Up: Baking the turkey meatballs not only keeps the fat down but also makes this a low-mess, weeknight dinner. Use parchment for even easier cleanup.
- Finish with a Fresh Topping: A sprinkle of fresh basil, grated Parmesan, or red chili flakes adds the perfect final touch of flavor and texture.